Pork belly

Samgyeopsal 삼겹살

Pork belly is the boneless cut of fatty meat from the belly of a pig. Koreans love this cut of pork and it’s used often in Korean cuisine.

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The Korean name – samgyeopsal – literally translated means “3 layers of flesh” and refers to the three layers of meat you can supposedly find in the cut. Korean butchers also offer ogyeopsal (오겹살), where “o” means “five” and has 5 layers of meat and therefore a higher meat-to-fat ratio. Both cuts are similar to bacon except they are uncured and much thicker than the bacon you find in western supermarkets.

Hi Maangchi!
I was curious about finding Pork belly in long thick strips like the picture above, but I cannot find that anywhere near me. Is it ok to use side pork with this? If not, what is a good replacement for pork belly? I really want to make this recipe with my mom at home. I have made your kimchi chigae but I skipped the pork belly because I didn’t know what I could replace it with.
Thanks :D

I found pork belly!! It was in the freezer section at my local asian grocery store.. It doesn’t help when its on the top shelf and you can’t see it. >_<
My mom and I love your recipes… we made kimchi pancakes with it recently and they were delicious! now I have to make more kimchi because I ran out. :)

DO you know of any place where I could purchase a saang (low table) with folding legs. We had one growing up and I would love to buy one for my family now. I use to enjoy eating dinner that way. It was very traditional for me.

Hi Maangchi,
This is such an awesome website. My mom is Korean and my father is african american and we don’t live near eahcother so I don’t have my mother here to help or teach me. Your videos have helped me alot and I am teaching my daughter how to cook and this helps.